Ingredients
- 4-5 cucumbers
- 3/4 of a pint of veal stock
- 3 egg yolks
- A pinch of cayenne pepper
- A pinch of salt
Directions
- Peel and take out the seeds from the cucumbers and cut them into very small pieces.
- Put the cucumber pieces into a saucepan with the veal stock and the seasoning , and simmer it slowly until they are tender.
- Next, beat the egg yolks and stir it into the pan.
- Bring the temperature up to high, but do NOT let it boil; and serve immediately.
No comments:
Post a Comment